Love+Fish

The restaurant's home page can be found [|here.] Review can be found [|here]
 * Love Fish: Daniela, Christopher, Sarah, Taylor**

1. Investigate the importance of food safety procedures in food production and handling. To do this you will need to take some notes on the following: Use this information to create a document on your wiki page (or create a new page to accompany your restaurant page). In this document you will need to: 2. From your restaurant's menu - pick one meal that you would serve.
 * Stage 1: Preparation:**
 * Food Act 2003 (NSW)
 * Food Regulation 2004 (NSW)
 * Food Safety Standards for Australia and New Zealand (FSANZ)
 * State and local government food safety regulations and inspection regimes.
 * Explain the purpose of food safety legislation and regulations.
 * Describe the legal obligations for the people working in your restaurant e.g. back and front restaurant staff - do kitchen hands have the same responsibilities as wait staff?
 * What are the implications for your business? Do you need to implement regular procedures? How will you monitor that staff are aware of and doing the right thing?
 * Why is all this important for your customers?
 * Identify the hygiene hazards. Create a list of these.
 * What strategies would you use to ensure food safety?
 * Produce a HACCP table to summarise your findings. See the example[| here].
 * (NB You will find that you are repeating some information - the purpose of this activity is to give you experience of both types of questions you might face in the HSC)

===‍My Restaurant Challenges - Ms Lucas will evaluate and give points to each group's health inspector analysis.=== Challenge 1 - Your team will critically evaluate another groups's HACCP table produced in task 2 of Stage 1. You will need to comment on how well the group has explored the following: >
 * Hazard
 * How it may be controlled?
 * How and when would the hazard be reported?
 * Who would this hazard be reported to?
 * What type of reporting would be used?